CHEF VITO RACANELLI
Executive Chef, Culinary Innovation, Anheuser-Busch
Vito Racanelli is the Executive Chef of The Taste of St. Louis, managing the culinary stage and the Stella Artois Chef Battle Royale culinary battles.
He also heads up the Culinary Innovation team for Anheuser-Busch, giving him the opportunity to work alongside some of the best chefs in the United States. He also spends time regularly collaborating with culinary schools, where he teaches about the fundamentals of beer and beer pairings and also teaches Italian and pasta-making classes.
Chef Racanelli’s passion is to cook with fresh, local ingredients. He is a lifetime member of Slow Foods and committed to artisan producers and small farmers. His love for food is apparent in the artistic, inspired dishes that he creates. A native New Yorker, Racanelli is a graduate of the prestigious Johnson and Wales University in Rhode Island and has been cooking for more than 25 years. Chef Racanelli has worked in AAA five star and Michelin stared restaurants and hotels in New York City. Early in his career Vito spent time in Italy studying his family roots and learning about Italian culture and food.
He has a fun, passionate, kind-hearted attitude. “I love food; it is so much of my life and soul.” Vito most recently had a 4-year run as the chef-owner of Mad Tomato in Clayton, MO. Before that, he was chef owner of Big V's in the Loop and Onesto in St. Louis City.
Racanelli has been voted one of Sauce Magazine’s Best St. Louis Chefs and 2013 Best Chefs America. Chef Racanelli has received numerous awards for his former Restaurants, including: St. Louis Magazine's Best New Restaurant, Riverfront Times' Best Italian Restaurant, Sauce Magazine's Favorite Italian Restaurant, and Alive Magazine's Best New Restaurant. Racanelli has also been nominated by his peers and chosen to be published in the book, Best Chefs America.
Racanelli and his wife Amy share a passion for cooking and travel. They are both involved in the planning of a vocational cooking school in Guatemala with the organization "Send Me".
CHEF ANGELA KOMIS
Executive Chef, Moore Foods Distributors
Angela Komis was born and raised in St. Louis, Missouri. As a baby, her Mother and Grandmother used to take her shopping to Famous Barr at Northwest Plaza. Along with fashion, that’s where her addiction to the culinary arts, sciences and business began.
In the restaurant at Famous Barr, she took to the taste of Chef Manfred Zettle’s world-reknowned French Onion Soup. In fact, Chef Zettle and the servers loved to come to the table and marvel at the small child obsessively devouring a whole bowl of his internationally acclaimed recipe. Acknowledging her “adult palette,” Angela's Mom said "I never thought she would grow to someday become a Chef until later in life when I looked back to the "Onion Soup Days" and said, I should have known!"
On Angela's Father’s side, she learned and cherished the many devine Greek family recipes he created. From her Mother came the delicious and hearty German side of the family’s dinner table. From her first job as a restaurant server to the present day, Chef Komis has continued multifaceted workings in the industry. From the front of the house…to the back of the kitchen, she knows the business of food.
With the St. Louis opening of L’Ecole Culinaire came the opportunity for Angela to get the formal culinary education and in two years of study and hands-on, she received my degree as part of the University’s very first graduating class. Her education continued in the South of France in the tutelage of Master Chef Renee Berard.
Back in the United States, she began work as Sous Chef at The Market at Busch’s Grove and Local Harvest in Kirkwood, which she helped start. She made Paleo meals for the St. Louis Cardinals’ players and soon after landed the Executive Chef position at Lola in Downtown St. Louis. That was followed by Executive Chef status at Nosh in Maplewood, and more.
On the Media side, as a Consultant and/or Chef, Angela represented many employers and clients on Radio, TV and in Print (contributor to and in Feast Magazine). She has also found great reward in her role as an Alumni Instructor/Teacher at L’Ecole Culinaire.
From cooking food to selling food, she presently finds herself in an exhilarating capacity as the Account Executive and Chef at Moore Food Distributors in St. Louis. Angela is the Executive Chef Director at the Taste of St. Louis where she helps conceive, strategize, arrange, employ, promote, implement, gather, deliver and produce the exciting Stella Artois Chef Battle Royale!
CHEF CHRISTIAN GULLET
Chef Christian Gullet has been on the Culinary Team for the Taste of St. Louis for several years. He helps coordinate the culinary needs for the Stella Artois Culinary Stage, the Commissary Kitchen and the VIP. He currently leads the innovative culinary team at Lutheran Senior Services at Mason Pointe. Originally from Memphis, where he discovered his passion for food working at Southern staple restaurants and learning what “from scratch cooking” really means, he pursued his culinary education at the renowned culinary program at Forest Park in St. Louis. He completed his apprenticeship at Greenbriar Hills Country Club and made his entry as an Executive Chef in Hotels such as Starwood’s and Hilton’s throughout St. Louis.
He was recently with Sodexo at SSM DePaul Health Center and was the Culinary Champion for the system before joining this dynamic team, where he was instrumental in developing and leading Culinary Foundations training for the team of associates in St. Louis and Oklahoma, he continues to lead his kitchen in phenomenal culinary execution and training.
Chef Gullet is a seasoned talent with all-encompassing experience in the culinary arena, and committed to ensuring a fantastic food experience for all of his Residents and guests.
CHEF CASEY E. SHILLER, CEPC, CCE, AAC
Certified Executive Pastry Chef, Certified Culinary Educator, member of the American Academy of Chefs, and Executive Pastry Chef and Program Coordinator of Baking and Pastry Arts for St. Louis Community College at Forest Park.
In June, 2011, Chef Shiller was the winning contestant on the nationally-broadcast Television Food Network program, Cupcake Wars, and was featured on the program in January, 2012, in a “Battle of the Champions” episode. Shiller made his third appearance on Cupcake Wars, and was victorious once again, in May, 2013. Shiller is a frequent guest on several St. Louis-based television programs including Show Me St. Louis, Great Day St. Louis, and starred on the primetime television program, Great Day Cooks. In 2012, Shiller was a producer for the KMOV television program, Ready, Chef, Go! Shiller is also seen regularly on the NBC affiliate, KSDK; the CBS affiliate, KMOV; and the FOX affiliate, KTVI, as a guest chef on weekday news programming.
Chef Shiller's other honors include the American Culinary Federation’s National Chef Educator of the Year in 2012, the 2013 St. Louis Chef of the Year, Teacher of the Year for St. Louis Community College Forest Park in 2010, and recipient of Missouri Governor Jay Nixon’s Excellence in Teaching Award and the National Institute of Staff and Organizational Development’s Excellence Award in 2011.
Since graduating with honors from Johnson & Wales University in Providence, Rhode Island, with a Bachelors of Science in Baking and Pastry Arts, Shiller's career has allowed him to experience many prestigious properties including the Trump Plaza Hotel-Casino, Trump Taj Mahal Hotel-Casino, and the Trump Worlds Fair Hotel-Casino in Atlantic City, New Jersey; The Sagamore Resort near Lake George, New York; The Ritz-Carlton Amelia Island near Jacksonville, Florida; Ristorante Cantare, in Chicago, Illinois; the Westchester Country Club in Rye, New York, and the Boeing Leadership Center in St. Louis.
Shiller was named one of the “Top 10 Rising Star Pastry Chefs 2000,” by Chocolates a la Carte and was featured in Pastry Art and Design and Food Arts magazines. Shiller has also earned several gold and silver medals for his chocolate sculptures and plated dessert displays at the New York Food Show. Shiller is a national judge for the Skills USA Commercial Baking Competition, and serves as an adjudicator for many local, state, and national culinary competitions.
Shiller has been featured in two textbooks on baking and pastry, On Baking, and About Professional Baking. Shiller has been featured in magazines including Food Arts, Pastry Art & Design, National Culinary Review, and Sizzle. Shiller conceived and directed the live theatrical stage programming of the Adrienne Arsht Center’s Celebrity Chef Series, in Miami, Florida, featuring prominent chefs such as Anthony Bourdain, Jacques Pepin, Emeril Lagasse, Alton Brown, Tom Collichio, Daisy Martinez, Ingrid Hoffman, and Eric Ripert.
Shiller’s extensive community volunteerism focuses on the Hugh O’Brian Youth Leadership Foundation, the American Culinary Federation, St. Louis Children’s Hospital, and the Spastic Paraplegia Foundation. Shiller, and his wife Anne, enjoy travelling, attending theater, and are avid St. Louis Blues ice hockey fans. They welcomed a daughter, Allison Hope, into the world in May, 2016.
CHEF MARTIN LOPEZ
Professional Chef, Food Writer, Blogger and Culinary Journalist, Published Author, Culinary Ambassador for the Hispanic Community, TV Personality and Host.
Born in Mexico City by a hardworking, dedicated Mother, the versatility of ingredients were shown to Martin at an early stage. At seven years old, he was already part of the kitchen household responsibilities and showing his passion for cooking. Having three brothers and three sisters made a large family and with Mexican European traditions, needless to say there was a lot of cooking involved. It is no surprise that Chef Martin fell in love with the art of cooking from a very early age.
After travels to Europe, Mexico, and South America, Chef Martin has created an array of dishes of multicultural cuisines, and started to combine ingredients from all around the world to create dishes that now all of us are more accustomed to. His background and his love of art, along with his cooking, his Latino and Hispanic pride married into what he calls now Mexican Novelle, a cuisine with European undertones.
In 2009 Chef Martin was the founder of ChefMartin.net developing this nonprofit site to share his feelings and passion about his cooking and the community. He now has thousands of followers on Facebook, twitter, Instagram and his website. As he continues to cook, write, document, develop recipes, and share his passion for his cooking and food trends, he is often heard on the Radio and seen on TV shows in the USA and Mexico in an array of networks including Univision, Televisa, CBS, FOX, TLC and ABC. Also presenting and judging food competitions in renown national food festivals such as “The Taste of St Louis” “Working Women’s Survival Show” and “The Bite of Seattle” to name a few. He is also a huge contributor with food articles and recipes for dozens of publications across the country and he plays a huge role for strategic philanthropy for the community interest in many organizations.
As one of the leading Chefs responsible for the opening of one of the biggest attractions in the city of St Louis, “Cardinals Nation” he was also a lead Chef for the “MLB All Star Game 2009” Galas serving thousands of people including the President of the United States Barack Obama. Consulting food establishments for growth and teaming up with top restaurateurs from around the country such as recently in 2013, Chef Martin and Richard Nix from St Louis Mo, owner of Butler’s Pantry and Bixby’s at the City History Museum, created one of the newest, most delicious spots in the country, with a new concept in an Italian bakery called “Piccione Pastry” His Passion for world gastronomy, culture, education and cooking continues as he is now a regular columnist for one of the leading professional hospitality magazine “Missouri Meeting and Events” and he is also part of the faculty team for the St Louis Community College Hospitality Program at Forest Park ranking top charts in the nation.
CHEF GEORGIOS KASTANIAS
Georgios Kastanias grew up Greek in Africa. His passion for cooking first started at the age of 5, while watching his mother in the kitchen. He decided to be a chef at the age of 15 and after high school, he completed and graduated from four different culinary schools in Greece, Switzerland, France and Italy. Georgios traveled and cooked for many resorts and gourmet restaurants in Europe and Northern Africa. Twelve years ago Kastanias decided to continue his career in The United States, becoming the executive chef at a distinguished ethnic greek restaurant in North Carolina. Georgios has opened his own restaurants in North Carolina and Tennessee. He's competed in cooking competitions and won gold medals while living in the U.S. In 2012, he moved to St. Louis and has already begun to make a mark on the culinary scene. He's had the title of executive chef consultant at several restaurants, and currently resides as the executive chef and sales executive for a local family owned food distribution group, Moore Food. He is also the specialist for the greek and Mediterranean products of the company.
Georgios also has a cooking show on KTVI every Saturday morning. He is a key member of the Taste team who feeds the staff all weekend and is also one of the chefs for the Stella Artois Culinary Stage VIP at the Taste of St. Louis.